Hi all!
I just recently got into cheese making, and decided to try a mold ripened cheese. While it's not a Brie or Camembert, I hope it falls under this category.
I aged the cheese for around 2 weeks to let it fully bloom, then wrapped it and let it age for another month. I went to eat it tonight and found an alarming issue. There are these.. light pink... "clusters" throughout the cheese. While most seem to be close to the rind, there are quite a few further towards the center. They almost seem to snap when you break them in half and for the most part are bright white in the center. I took some photos which I will attach below. So far my scouring of the Internet hasn't turned up any clues as to what these are or why it happened. Any comments as to what might have gone wrong would be greatly appreciated!
